S. Escot

The influence of yeast glycosylated proteins on tannins aggregation in model solution

E. Gonzalez, C. Charpentier, L. Dulau, 2004 .

Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency

C. Charpentier, L. Dulau, M. Feuillat, 2001 .